Navajo Tacos with New Mexico Green Chile

Instructions:

1. In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat.
2. Add the diced onion and garlic, cooking until softened and fragrant.
3. Stir in the cumin, chili powder, salt, pepper, and green chile. Simmer for about 5 minutes to blend the flavors.
4. Add the drained beans and continue simmering until the mixture slightly thickens.
5. Warm the fry bread in a skillet or a low oven until soft and heated through.
6. Spoon the green chile meat mixture generously over each piece of fry bread.
7. Sprinkle shredded cheddar cheese over the hot meat so it melts slightly.
8. Finish with shredded lettuce, diced tomatoes, and any additional toppings. Serve immediately while warm.

Variations

• Substitute ground turkey or shredded chicken for the beef.
• Add roasted corn for a touch of sweetness and texture.
• Use pepper jack cheese for a spicier, bolder flavor.
• Add sautéed bell peppers for extra color and depth.
• Serve with red chile sauce instead of green chile for a different Southwestern profile.

Tips

• Warm the fry bread just before topping to keep it soft yet lightly crisp.
• If the meat mixture becomes too thick, add a splash of broth or water.
• For extra richness, stir a small amount of the cheese directly into the hot meat mixture.
• Prepare the toppings ahead of time so the tacos assemble quickly while everything is warm.
• Leftover meat makes an excellent filling for burritos, tostadas, or breakfast hash.